ONE-TRAY CHICKEN WITH GINGER-SPRING-ONION SALSA

This salsa perks up so many dishes – it’s also delicious on noodles and leftover fried quinoa or rice. Mix up your veg by swapping in squash, pumpkin or celeriac, and substitute the broccoli with asparagus when in season.

FEEDS 2 TAKES 40 MINUTES

2 tbsp coconut oil or ghee 2 sweet potatoes, scrubbed, sliced into 8mm-thick rounds 2 large chicken thighs, skin on and bone in, patted dry 2 tbsp tamari or soy sauce 200g broccoli (tenderstem or regular)

1 ½ tsp toasted sesame oil sea salt and white pepper

GINGER-SPRING-ONION SALSA

4 spring onions, green and white finely sliced

2 tbsp finely grated fresh ginger (from a 5cm piece) 4 tbsp extra virgin olive oil 2 tsp tamari or soy sauce

TO SERVE

2 lemon or lime wedges 1 handful of chopped coriander ½ small cucumber, thinly sliced or peeled into ribbons with a vegetable peeler a pinch of chilli flakes (optional)

★ Preheat the oven to 240C/ 220C fan/gas 9, then place the coconut oil in a very large roasting tray and pop in the oven to heat up.

★ Carefully tumble the sweet potatoes in the hot oil. Add the chicken thighs, sprinkle with a generous pinch of salt and pepper and use tongs or a couple of forks to coat all over in the oil. Drizzle over the tamari or soy sauce then space out the sweet potatoes in a single layer, sprinkling them with salt and pepper. Nestle the chicken in between the sweet potatoes and roast for 18 minutes.

★ Meanwhile, mix all the ingredients for the salsa in a small bowl and season to taste with salt and pepper.

★ Prepare the broccoli by slicing any thicker florets in half lengthways and chopping any thick stems for quicker cooking.

★ Remove the roasting tray from the oven, gently toss the sweet potatoes and scatter the broccoli around the chicken. Drizzle the broccoli with the sesame oil, season with salt and roast for another

10-12 minutes until the chicken is cooked through and the veg is tender.

★ Leave the chicken to rest for 5 minutes while you plate up a wedge of lemon or lime, some coriander and a little pile of cucumber, sprinkled with a little chilli if you like. Pile the sweet potatoes and broccoli next to the cucumber, place the chicken on top and spoon over the salsa to finish.

VARIATION Use fish fillets or cubed extra-firm tofu instead of the chicken, if you prefer. The tofu can go in at the same time as the sweet potatoes, but add the fish after the broccoli as it will need only 8-10 minutes in the oven.